SHRIMP ESCABECHE
(8 servings)

Shrimp Escabeche in the dining room of the Blue House

1 medium onion, sliced vertically
5 garlic cloves
2 cups olive oil
4 manzano chiles, seeded and cut in rounds
4 bay leaves
2 teaspoons dried oregano
2 thyme sprigs
10 black peppercorns
1 cup white vinegar
Salt
3 pounds shrimp, peeled and deveined

Saute the onion and garlic in hot oil until the onion is translucent. Add the chiles, bay leaves, oregano, thyme, peppercorns, vinegar, and salt to taste. Mix well and simmer for 10 minutes. Stir in the shrimp and cook for 5 minutes. Remove from the heat and let cool. Refrigerate for at least 2 hours before serving.

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